These are possibly the quickest and the easiest cookies you will ever make. When I was taking my first baking steps, a decade and a half ago, these were the first cookies I ever tried making. I remember how much trouble they gave me and how much it was all worth it. Enjoy these little vanilla cookies rolled in rum or vanilla sugar, with a cup of warm tea.
150 grams flour
1 teaspoon baking powder
½ teaspoon powdered vanilla
1 tablespoon sugar
100 ml milk
100 grams granulated sugar, for coating
oil, for frying
Sift the flour with the baking powder, add powdered vanilla and sugar, and whisk really well. Pour in the milk and mix vigorously with a wooden spoon, until a soft dough forms. Flour your work surface, and knead the dough very briefly, then roll it out to about 5 mm (¼-inch) thickness and cut out the cookies. You can shallow fry or deep fry the cookies. Heat up the oil on medium to medium-high heat, and fry the cookies on both sides, until they are golden. If you are shallow frying them, turn them often so they brown evenly. Remove them from the oil and place on a paper napkin, to drain a bit, then cover them generously in granulated sugar. Yields 25 cookies 4 cm (1½-inch) in diameter.